Tasty Mashed Potato Doughnuts Recipe

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For a twist on the normal doughnut, try this recipe. Your family will love them.—Florence Ladwig, Monroe, Wisconsin

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Tasty Mashed Potato Doughnuts Recipe

Prep: 15 min. Cook: 30 min.

Yield: 30 Servings

15 30 45

Ingredients

2 cups sugar, divided
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 cup butter, softened
1 cup cold mashed potatoes
2 eggs, beaten
2/3 cup milk
4-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Shortening or oil for deep-fat frying

Directions

In a bowl, combine 1 cup sugar, salt, nutmeg, vanilla and butter. Add potatoes; mix well. Add eggs and milk; mix well. Stir in the flour and baking powder. Chill thoroughly. On a lightly floured surface, roll out half the dough to 1/2-in. thickness. Cut into 4-in. x 1-1/2-in. strips; roll in flour and tie into knots. Preheat shortening or oil to 375°; fry doughnuts until golden on both sides, turning with a slotted spoon. Drain on paper towels. Repeat until all doughnuts are fried. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Serve immediately. Yield: about 2-1/2 dozen.

Originally published as Mashed Potato Doughnuts in Country April/May 1992, p53

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas